The food service industry encompasses any establishment that serves food to people outside their homes. This includes restaurants, carry-out operations, cafeterias, university dining halls, catering and vending companies, hotels and inns, and rehab and retirement centers (Wikipedia)
An increasing global population will have a greater demand for food in 2030. At the same time, greater differentiation will be required due to an aging population and individualization. Innovation is needed to meet this demand. Good behavior in the form of sustainability is also an essential aspect of food.
Read MoreThe first evidence of the food service industry can be traced back to the Sumerian period in 3000 BC. Back then, food service was mainly provided by temples and palaces. They employed professional cooks and served food to the nobility and guests. While the concept of designated cooks and bakers preparing food for others had been around for centuries, there was no standardization or common organization to the profession. In the early 19th century, a Frenchman by the name of Marie-Antoine Carême played an important role in the shaping of culinary artistry. He developed many original recipes and was highly skilled in creating elaborate centerpieces made entirely of food.
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